Brussels Sprouts? There aren’t too many people I know who like Brussels Sprouts and I used to be one of them. I have found that the “trick” is to not overcook them as when you do they have a higher chance of tasting bitter.
This Brussels Sprouts with Toasted Almonds recipe, from Simply Recipes, needed no changes to “make” it paleo. So, I followed the recipe almost to a “t.”
Here are the ingredients needed (salt and pepper not shown):
My brussels sprouts were pretty large so I didn’t need too many of them. When choosing them, try to get ones that are similar in size so the cook time will be the same. Otherwise you’ll either have some that are over or under cooked.
Prepare the slivered almonds by toasting them in the oven.
You’ll be parboiling the brussels sprouts which means you’ll be adding them to boiling water for a few minutes til they are almost cooked but not quite.
After about 3 minutes, you’ll be taking the brussels sprouts out of the boiled water with a slotted spoon and putting them in a bowl of ice water. This will allow them to keep their pretty green color and stop the cooking process.
Next, in a skillet on low heat, add half the butter and saute the onion. After the onions are clear, add the remaining butter, almonds and the brussels sprouts. Season this with salt and pepper.
Toss everything together until it’s well mixed and raise the heat up to medium to allow the mixture to heat through together for a few minutes.
Next you’ll be removing the skillet from the stovetop and adding the lemon juice to the brussels sprouts mixture.
And that is how easy this recipe is. Ready to see it?
- 1 lb brussels sprouts, cleaned and trimmed
- 6 Tablespoons butter
- 1/2 onion, chopped
- 1 teaspoon lemon juice
- 1/4 cup toasted slivered almonds
- In a medium pot, bring 2 quarts of salted water to a boil.
- Add the brussels sprouts and parboil them for 4 minutes. They should be almost cooked but not completely.
- Prepare a bowl of ice water and when the brussels sprouts are ready, transfer them over and let them sit in the ice water for 1 minute. This will help them retain their flavor.
- Transfer the sprouts to a cutting board and cut them in half.
- Next, in a skillet on low heat, add half the butter and saute the onion.
- After the onions are clear, add the remaining butter, almonds and the brussels sprouts then season this with salt and pepper.
- Toss everything together until it’s well mixed and raise the heat up to medium to allow the mixture to heat through together for a few minutes.
- Lastly, remove the skillet from the heat and stir in the lemon juice and stir it all together one last time.
This makes a really great side dish. I served it with Chicken With Sweet PotatoÂ and a side salad.
For more paleo recipes, click here.